Chocolate Panna Cotta

Chocolate Panna Cotta

Ingredients

  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 4 oz bittersweet or semisweet chocolate, finely chopped
  • 2 1/4 teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • Cocoa powder, for dusting

Instructions

Prepare the Gelatin:

  1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.

Heat the Cream Mixture:

  1. In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.

Add Chocolate and Gelatin:

  1. Remove from heat and stir in the chopped chocolate until smooth.
  2. Add the bloomed gelatin and stir until completely dissolved.
  3. Stir in the vanilla extract.

Strain and Pour:

  1. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Chill:

  1. Pour the mixture into lightly greased ramekins or molds. Cover and refrigerate for at least 4 hours, or until set.

Serve:

  1. To serve, dip the bottoms of the molds in hot water for a few seconds, then invert onto plates.
  2. Dust with cocoa powder before serving.
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